Results 201 to 210 of about 182,885 (359)

The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students. [PDF]

PeerJ
Seven Avuk H, Aydin O, Kocatepe N, Sahin SM, Akdogan I, Cavus E.   +5 more
europepmc   +1 more source

Integrated molecular approaches for fermented food microbiome research. [PDF]

FEMS Microbiol Rev, 2023
Walsh AM, Leech J, Huttenhower C, Delhomme-Nguyen H, Crispie F, Chervaux C, Cotter PD.   +6 more
europepmc   +1 more source

Determination of Erythritol in Fermented Foods by High Performance Liquid Chromatography

, 1988
Tatsuji Shindou, Yoshiyuki Sasaki, Hiromichi MIKI, Toru Eguchi, Kiyokazu Hagiwara, Tomio Ichikawa   +5 more
openalex   +1 more source

Fermented soyabean products as hypoallergenic food [PDF]

, 2008
Juana Frı́as, Young Soo Song, Cristina Martı́nez-Villaluenga, Elvira González de Mejı́a, C. Vidal‐Valverde   +4 more
openalex   +1 more source

Pan bread quality as affected by some nano and fermented-nano food industries by-products [PDF]

, 2020
E.I. Yousif, Attia Yaseen, Abdel-Fatah A. Abdel-Fatah, A. A. Shouk, Mohamed G. Gadlla, Ayman A. Mohammad   +5 more
openalex   +1 more source

Bacterial Pigments as Potential Antitumor Agents Against Gastrointestinal Cancers: A Comprehensive Systematic Review

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Gastrointestinal cancers (GICs) constitute one of the leading causes of cancer‐related morbidity and mortality worldwide. Despite currently available therapeutic strategies, new approaches and procedures are needed for their prevention and treatment.
Raúl Vergara, Ricardo F. S. Pereira, Carla C. C. R. de Carvalho, Jose Prados, Consolación Melguizo, Raul Ortiz   +5 more
wiley   +1 more source

Effects of Fermented Food Consumption on Non-Communicable Diseases. [PDF]

Foods, 2023
Patel P, Butani K, Kumar A, Singh S, Prajapati BG.   +4 more
europepmc   +1 more source

Fermented fruits ameliorate obesity by controlling food intake and regulating lipid metabolism in high-fat dietary mice

Yuhu Tian, Fenghua Li, Luoluo Du, Dapeng Peng, Zhiqiang Yang, Jianxi Li, Jingyan Zhang   +6 more
openalex   +1 more source

The production of chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1993--March 1994

, 1994
M.C. Dale, K. V. Venkatesh, Hyeji Choi, L. Salicetti-Piazza, N. Borgos-Rubio, Martin R. Okos, Phillip C. Wankat   +6 more
openalex   +2 more sources

Increasing the succinate yield in Actinobacillus succinogenes by fumigation of H2 in a bioreactor

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The microbial conversion of CO2 into value‐added chemicals offers a promising and scalable route for sustainable bioproduction, particularly under mild reaction conditions and with technically straightforward reactor configurations. Actinobacillus succinogenes, a natural succinate producer, can fix CO2 through anaplerotic carboxylation but its
Julian Tix, Gustav Zimpel, Roland Ulber, Nils Tippkötter   +3 more
wiley   +1 more source